No Knead Whole Wheat Buns with Honey Butter
No-knead whole wheat rolls bake up golden and hearty, with a simple honey butter for spreading while they’re warm.
Prep 25 min · Cook 25 min · Total 1 hr 55 min · Makes 12 buns
Ingredients
- For the buns:
- 1 1/2 cups warm water, divided
- 1/2 ounce active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- For the honey butter:
- 8 tablespoons butter, at room temperature
- 1/4 cup honey, or to taste
Directions
- For the buns, place the yeast in a large bowl and pour in 1/2 cup warm water. Mix them together, then leave the bowl alone for 5 minutes so the yeast can wake up. Add the remaining 1 cup water, along with the salt, sugar, and whole wheat flour, and stir for 2 minutes. Mix in the all purpose flour until the dough looks even and smooth, about 1 minute more.
- Drape the bowl with plastic wrap or a dish cloth, and set it aside until the dough has risen to twice its size, about 45 minutes. Heat the oven to 400 degrees F. Set parchment on 2 baking sheets.
- Separate the dough into 12 equal pieces, gently shape each piece into a ball, and arrange them on the prepared baking sheets. Leave the buns to rise again for 15 minutes. Bake until the tops are golden with a delicate crispness, 20-25 minutes.
- For the honey butter, mix the honey and butter in a small bowl until completely smooth. Serve it right away with the buns, or place it in the refrigerator for later.